43 Traditional Balinese Dishes You Absolutely Must Try on Your Bali Adventure!
Thinking about what to eat in Bali? Get ready for a culinary journey unlike any other.
Whether you’re a first-time visitor wide-eyed with anticipation or a returning traveler seeking new authentic flavors, this exploration of Bali’s kitchens will profoundly deepen your appreciation for its rich culture—one delicious, unforgettable bite at a time.
Want to Cook These Dishes? Join Our Ubud Cooking Classes!
Bali is an island of breathtaking contrasts—misty mountain temples and sun-drenched beaches, sacred ancient ceremonies and lively local markets, fiery, complex sambals and sweet, fragrant coconut treats. But here’s the secret: nothing captures the island’s vibrant spirit more authentically than its traditional Balinese food.
Authentic Balinese cuisine is a perfect, harmonious balance of bold flavors, sacred traditions passed down through generations, and the freshest local Balinese ingredients. At its very heart is Base Genep, a powerful and aromatic Balinese spice blend meticulously made from turmeric, galangal, chilies, garlic, and shrimp paste, among other treasures. It’s the secret behind the deep, layered, and utterly “amazing” flavors of iconic dishes like Ayam Betutu, Babi Guling, and Pepes Ikan.
You see, Bali’s food culture is a harmonious blend of nature, spirituality, and centuries-old traditions. The island’s unique cuisine is profoundly shaped by its fertile volcanic soil, its Hindu Dharma rituals, and a deeply ingrained communal approach to cooking. It’s why a single Balinese meal can tell a compelling story of balance and devotion, where every grain of rice is considered a sacred gift from Dewi Sri, the revered rice goddess, and each spice carries centuries of wisdom and Balinese culinary history.
In this comprehensive guide, we’re going to explore 43 traditional Balinese dishes — from crispy roast pork painstakingly prepared for temple ceremonies to spiced vegetable salads served in humble, welcoming warungs (local eateries). But before we dive into the dishes themselves, let’s first understand what makes authentic Balinese cuisine so incredibly unique and captivating.
The Cultural Roots of Balinese Cuisine: More Than Just Food
A Hindu Influence That Shaped Every Dish
Unlike many other parts of Indonesia where Islam predominates, **Balinese cuisine** is deeply and inextricably influenced by Hindu traditions (Agama Hindu Dharma). This is a key differentiator.
Pork (babi), for example, is widely and joyfully consumed, and many iconic dishes—such as the world-renowned Babi Guling (Balinese roast suckling pig) and the complex Lawar (Balinese spiced meat and vegetable salad)—originated as sacred offerings (banten) to the gods, goddesses, and ancestral spirits.
In Bali, food isn’t just eaten; it’s a vital part of spiritual life. It’s meticulously prepared and offered in temples (pura), shared generously within villages (banjar), and created as an integral part of profound spiritual rituals. The concept of Sukla (purity) is paramount in preparing food for offerings.
Every festival and ceremony, from the major celebrations of Galungan and Kuningan to smaller temple anniversaries (odalan), has its own special ceremonial Balinese foods. These dishes often symbolize prosperity, gratitude, the interconnectedness of life, and the eternal balance between good (dharma) and evil (adharma).
Rice (Nasi): The Sacred Heart of Balinese Cuisine
If there’s one single ingredient that defines Bali and its food culture, it’s rice (nasi or beras).
Grown in the island’s breathtaking terraced highlands using the ancient and ingenious Subak irrigation system (a UNESCO World Heritage cultural landscape), rice is far more than a mere staple—it is profoundly sacred in Bali. Blessed by Dewi Sri, the revered Balinese rice goddess, and cultivated through communal effort, it represents harmony between nature, humanity, and the divine.
Nearly every Balinese meal traditionally begins with a mound of fluffy steamed rice, which serves as the perfect canvas for an array of flavorful proteins, vibrant vegetables, and spicy, aromatic condiments (sambal). You’ll find rice in every conceivable form—from the delightful mixed rice platters of Nasi Campur Bali to the soft, comforting, porridge-like Nasi Tepeng of Gianyar. Even beloved Balinese desserts, like Laklak (Balinese rice pancakes) and Bubuh Injin (black sticky rice pudding), celebrate the incredible versatility of this sacred grain.
The Magic of Base Genep: The Soulful Balinese Spice Blend
If rice is the heart of Balinese cuisine, then Base Genep (also known as Basa Gede or “complete spice paste”) is undoubtedly its soul. This powerful, intensely aromatic Balinese spice paste is the foundational secret of most traditional Balinese dishes, layering them with incredible warmth, depth, complexity, and an intensity that is uniquely Balinese.
A classic Base Genep blend is a symphony of fresh Balinese spices and ingredients, typically including (but with many regional variations):
- Turmeric (
Kunyit) – Adds vibrant golden color and a mild, earthy bitterness. - Galangal (
Lengkuas) & Ginger (Jahe) – Provide aromatic warmth, pungency, and complexity. - Lesser Galangal (
KencurorCekuh) – Imparts a unique, slightly medicinal, peppery, and earthy aroma distinct from galangal. - Shallots (
Bawang Merah) & Garlic (Bawang Putih) – Build a deep, savory umami base. - Candlenuts (
Kemiri) – Enhances texture, adding creaminess and a subtle nuttiness. - Kaffir Lime Leaves (
Daun Jeruk Purut) & Lemongrass (Sereh) – Brighten dishes with refreshing citrusy and floral notes. - Coriander Seeds (
Ketumbar) & White Pepper (Merica Putih) – Add layers of spice, warmth, and depth. - Shrimp Paste (
Terasi) – A touch of fermented savoriness that provides an unmistakable umami kick. - Chilies (
Cabai) – For that signature Balinese heat!
Nearly every iconic dish, from Ayam Betutu (Balinese spiced chicken) to Tum Ayam (banana leaf-wrapped steamed chicken parcels), begins with the meticulous preparation of Base Genep, unlocking flavors that are bold, intensely aromatic, and unmistakably Balinese. Learning to make this is a cornerstone of our Ubud cooking school.
Traditional Balinese Cooking Methods That Preserve Ancient Wisdom
Authentic Balinese cuisine is deeply rooted in tradition, utilizing time-honored Balinese cooking techniques that enhance both flavor and texture, often making use of traditional Balinese cooking utensils and natural materials.
Timbungan(Cooking in Bamboo): Meat likeBebek Timbungan(duck cooked in bamboo) is sealed in young bamboo stalks with spices and slow-cooked over an open fire or embers, infusing it with a subtle smokiness and incredible moisture.Metunu(Grilling & Roasting): Widely used for dishes likeBabi GulingandIkan Bakar(grilled fish), where meat and seafood are roasted over charcoal or fragrant coconut husks for rich, smoky depth and crispy skin.Metambus(Cooking in Embers & Ashes): The traditional slow-roasting method forBetutudishes, where seasoned meat is wrapped tightly in banana leaves (and sometimes areca palm sheath) and buried in hot embers or rice husks for many hours, resulting in fall-apart tenderness.Mekukus(Steaming): This gentle technique preserves the natural flavors and moisture in dishes likePepes Ikan(spiced fish steamed in banana leaf) and various traditional Balinese rice cakes (jaje Bali).Megoreng(Frying, often in Coconut Oil): Creates delightfully crispy textures in dishes likeLindung Goreng(fried eel) andGodoh Biu(banana fritters) while often adding a hint of coconut richness from traditional coconut oil.Melablab(Boiling & Simmering): Essential for creating comforting broths likeBe Balung(pork rib soup) andSoto Babi(pork soto), slowly drawing out deep, savory flavors from bones and spices.Menyanyah/Nyangluh(Dry-Frying/Toasting Spices): A crucial step for makingBase Genepand other spice pastes, where whole spices are often toasted without oil before grinding to awaken and enhance their aroma and flavor profile.
These ancient techniques, passed down through generations, preserve tradition while unlocking bold, complex flavors in every authentic Balinese dish.
📌 Want to bring these flavors to life? Join our Balinese Cooking Classes!
Here’s the List of 43 Traditional Balinese Dishes You Should Eat in Bali…
The Soul of Balinese Cooking: Rice & Meat Dishes
In Bali, rice is more than a staple—it’s sacred. Blessed by Dewi Sri, the rice goddess, and cultivated through the ancient Subak irrigation system, it represents harmony between nature and community.
Meat, on the other hand, is often slow-cooked, spice-infused, and deeply rooted in tradition. Whether roasted over coconut husks or braised in aromatic broths, these dishes aren’t just meals—they’re a celebration of culture, ceremony, and bold Balinese flavors. Here are some of Bali’s most iconic rice and meat dishes—ones you simply can’t leave the island without trying.
1. Ayam Betutu (Spiced Slow-Cooked Chicken):
A masterpiece of slow cooking, deeply spiced, fall-apart tender chicken, steamed or roasted for hours in Base Genep and banana leaves. Originally for temple offerings, now a beloved classic.
2. Bebek Betutu (Spiced Slow-Cooked Duck):
Even richer than Ayam Betutu, duck slow-roasted for up to 12 hours in Base Genep and banana/betel nut bark. A prestigious ceremonial meal.
3. Babi Guling (Balinese Suckling Pig):
The grand centerpiece of Balinese feasts! A whole pig stuffed with fragrant spices, spit-roasted over an open fire for hours until the skin is perfectly crisp.
4. Babi Genyol (Braised Pork in Balinese Spices):
Slow-braised pork, simmered in a fragrant broth of turmeric, salam leaves, tamarind, and palm sugar until melt-in-your-mouth tender.
5. Sate Lilit (Minced Meat Satay on Lemongrass Skewers):
Minced fish, chicken, or pork mixed with grated coconut and spices, wrapped around bamboo or lemongrass stalks, then grilled. Symbolizes unity.
6. Sate Plecing (Spicy Pork Satay with Tomato-Chili Sauce):
Grilled pork skewers coated in a rich, fiery plecing sauce made from tomatoes, shrimp paste, bird’s eye chilies, and lime.
7. Sate Kakul (Snail Satay):
Freshwater snails from rice paddies, marinated in turmeric, garlic, and chili, then grilled. Highlights local, sustainable ingredients.
8. Lindung Goreng (Crispy Fried Eel):
Crispy-fried freshwater eel seasoned with lime, turmeric, and spices. A protein-rich favorite in farming communities.
9. Lawar (Traditional Mixed Salad with Minced Meat & Coconut):
A ceremonial dish combining chopped vegetables, minced meat, shredded coconut, and aromatic spices. Often hand-mixed by groups of men, symbolizing cooperation. (Lawar Putih is without blood).
10. Nasi Campur Bali (Balinese Mixed Rice Plate):
The ultimate introduction! Steamed rice surrounded by small portions of various dishes like Betutu, Sate Lilit, Lawar, and sambal. Every warung has its unique version.
11. Nasi Jinggo (Banana Leaf-Wrapped Street Food Rice):
Bali’s compact fast food. Steamed rice with shredded spicy chicken, fried noodles, sambal, tempeh, and crispy shallots, all wrapped in a banana leaf.
12. Nasi Tepeng (Spicy Rice Porridge from Gianyar):
A soft, porridge-like rice slow-cooked in an aromatic broth with coconut milk, turmeric, and chilies. A comforting breakfast or ceremonial meal.
13. Tipat Cantok (Rice Cake Salad with Peanut Dressing):
Compressed rice cakes (tipat), blanched vegetables, and a rich peanut sauce. Refreshing and vegetarian-friendly.
14. Blayag (Steamed Rice Cakes with Spiced Coconut Sauce):
From North Bali, elongated rice cakes rolled and steamed in banana leaves, bathed in a fragrant coconut sauce with turmeric and candlenuts.
15. Tum Ayam (Steamed Chicken in Banana Leaves):
Minced chicken mixed with Base Genep, wrapped in banana leaves, and steamed until tender. Light yet deeply flavorful.
16. Gerang Asem (Sour and Spicy Chicken Soup):
A refreshing, tangy chicken soup infused with tamarind, tomatoes, lemongrass, and chilies. Light, brothy, and invigorating.
17. Timbungan (Bamboo-Cooked Meat):
An ancient technique where chicken, duck, or pork is slow-cooked inside bamboo tubes over an open flame, resulting in deeply aromatic, smoky, tender meat.
18. Babi Kecap (Braised Pork in Sweet Soy Sauce):
Comforting, slow-braised pork, rich with sweet soy sauce, garlic, shallots, star anise, nutmeg, and cloves, until caramelized and tender.
Bali’s Best Seafood Dishes: Fresh from the Ocean & Lakes
The blakas is a traditional Balinese knife, often like a small, sturdy cleaver. It’s incredibly versatile for chopping vegetables, spices, and mincing meat.
Alongside it, smaller knives (tiuk) are used for more delicate tasks like peeling or intricate carving. Our experienced Balinese chefs demonstrate their skillful use.
19. Ikan Bakar Jimbaran (Jimbaran-Style Grilled Fish):
Bali’s most famous seafood dish! Freshly caught fish grilled over coconut husk charcoal, marinated in spices and basted with sweet soy sauce. Served with sambals on Jimbaran Bay.
20. Pepes Ikan (Steamed Spiced Fish Wrapped in Banana Leaf):
Mackerel or snapper fillets coated in Base Genep, wrapped in banana leaves, and steamed. Delicate, moist, and deeply flavorful.
21. Mujair Nyat-Nyat (Braised Freshwater Tilapia in Coconut Sauce):
From Lake Batur, whole tilapia gently braised in a thick, fragrant, slightly spicy coconut milk sauce with Balinese spices.
22. Sup Kepala Ikan (Sanur-Style Fish Head Soup):
Fish heads simmered in a tangy and spicy broth with tomatoes, tamarind, lemongrass, and chilies. Comforting and nourishing.
23. Sate Languan (Klungkung-Style Fish Satay):
Unique seafood satay from Klungkung. Fresh minced fish mixed with grated coconut and spices, shaped around bamboo skewers, and grilled.
Bali’s Best Vegetable-Based Dishes & Salads: A Celebration of Green Bounty
Bali’s fertile volcanic soil and ancient Subak irrigation system sustain an incredible variety of fresh vegetables, legumes, and tropical plants. Unlike in many Western diets, vegetables in Bali often take center stage, tossed in spiced coconut dressings, infused with aromatic broths, or paired with fiery sambals.
These dishes aren’t just meals—they’re deeply rooted in tradition, often prepared as offerings in ceremonies, symbolizing balance, prosperity, and gratitude for nature’s bounty. From mineral-rich seaweed salads to spice-laden mixed greens, Bali’s plant-based dishes are a celebration of both flavor and heritage. Now, let’s explore some of the island’s most vibrant vegetable specialties.
24. Rujak Bulung (Balinese Seaweed Salad):
Fresh seaweed (bulung) tossed in a sweet, tangy, and spicy dressing of tamarind, palm sugar, shrimp paste, and chilies. Refreshing and believed to have cooling properties.
25. Jukut Ares (Banana Stem Soup):
A unique, light yet flavorful soup made from tender banana stems, slow-cooked in a broth with turmeric, lemongrass, galangal, and coconut milk.
26. Plecing Kangkung (Water Spinach with Spicy Tomato Sambal):
Lightly blanched water spinach (kangkung) topped with a fiery Plecing Sambal (tomatoes, shrimp paste, chilies, lime). Spicy, tangy, and refreshing.
27. Jukut Urap (Mixed Vegetable Salad with Spiced Coconut Dressing):
A vibrant salad of blanched vegetables (long beans, bean sprouts, cassava leaves, spinach) tossed with a spiced grated coconut dressing. A Balinese classic.
28. Serombotan (Balinese Spiced Vegetable Salad):
From Klungkung, blanched vegetables with an intensely flavorful peanut-based dressing infused with coconut milk, kencur, tamarind, and chili.
29. Jukut Undis (Balinese Black Bean Soup):
A savory, nutrient-rich black bean soup, slow-cooked with aromatic spices, shallots, garlic, and lemongrass. Earthy, comforting, and wholesome.
Bali’s Best Traditional Cakes & Sweet Treats (Jaje Bali)
Balinese sweets (jaje Bali) are more than just desserts—they are woven into rituals, ceremonies, and daily life, symbolizing prosperity, gratitude, and harmony. Made with coconut, palm sugar, sticky rice, and tropical fruits, these treats embrace natural sweetness, rich textures, and aromatic flavors.
Whether steamed in banana leaves, fried to golden perfection, or naturally fermented, each bite reflects Bali’s culinary heritage and deep-rooted traditions. Let’s explore the iconic cakes, sweets, and fermented delicacies that complete the Balinese dining experience.
30. Bantal (Glutinous Rice Dumplings with Coconut & Sugar):
Sweet glutinous rice dumplings filled with shredded coconut and palm sugar, steamed in banana leaves. Soft and chewy.
31. Kolak Pisang (Banana Stewed in Coconut & Palm Sugar):
Warm banana stew cooked in coconut milk and palm sugar, infused with pandan leaves. Comforting and naturally sweet.
32. Kolak Sela Bun (Sweet Potato Kolak):
A heartier version of Kolak, replacing bananas with sweet potatoes, simmered in coconut milk with palm sugar and pandan.
33. Laklak (Traditional Balinese Rice Cakes):
Small, round green rice cakes (from pandan juice) cooked on a clay griddle, served with grated coconut and palm sugar syrup.
34. Bubuh Injin (Black Sticky Rice Porridge):
Rich and creamy black sticky rice pudding, slow-cooked with coconut milk and palm sugar, topped with extra coconut cream.
35. Jaja Batun Bedil (Glutinous Rice Balls in Palm Sugar Syrup):
Soft, chewy glutinous rice balls coated in a rich palm sugar syrup. Often served warm.
36. Kelepon (Sticky Rice Balls with Palm Sugar Filling):
Small, chewy rice balls filled with melted palm sugar, rolled in freshly grated coconut. A delightful burst of sweetness.
37. Pisang Rai (Steamed Banana Cake with Grated Coconut):
Ripe bananas coated in rice flour batter, steamed, and rolled in grated coconut. Light, fragrant, and naturally sweet.
38. Godoh Biu (Balinese Fried Banana Fritters):
Crispy on the outside, soft and sweet inside. Ripe bananas dipped in rice flour batter and deep-fried. A classic street snack.
39. Sumping (Steamed Coconut Rice Cake):
Delicate steamed cake made with rice flour, coconut milk, and palm sugar, wrapped in banana leaves. Soft and subtly sweet.
40. Kue Wajik (Sweet Compressed Glutinous Rice Cake):
Dense, chewy sticky rice cake infused with palm sugar and coconut milk, compressed into squares. Rich and caramel-like.
41. Jaje Lempog (Cassava-Based Sweet Treat):
Traditional cassava-based dessert with a firm yet chewy texture and mild, coconut-infused sweetness. A nostalgic snack.
42. Tape Ketan (Fermented Sticky Rice):
Fermented sticky rice with a slightly tangy and mildly alcoholic taste due to natural yeast (ragi). Refreshing and probiotic-rich.
43. Tape Sela (Fermented Cassava with Mustard Greens):
A lesser-known but deeply flavorful fermented dish of cassava and mustard greens. Bold, tangy, and slightly sour.
Conclusion: The Living, Breathing Tradition of Balinese Cuisine
From the sizzling satays of roadside warungs to the slow-cooked richness of Bebek Betutu prepared for grand ceremonies, authentic Balinese cuisine is a profound reflection of balance, ancient tradition, and deep cultural roots.
Every dish tells a compelling story—whether it’s a sacred ceremonial offering, a cherished coastal specialty, or a humble, comforting meal shared with family.
But here’s the beautiful part: the story of Balinese food isn’t just in its past—it’s in how it continues to evolve and delight.
Regional variations, modern adaptations, and innovative plant-based options ensure that this incredible cuisine remains as dynamic, vibrant, and relevant as the island itself.
Now, we’d love to hear from you!
👉 Which of these traditional Balinese dishes are you most excited to try on your Bali adventure?
👉 Do you have a favorite Balinese food memory from your travels? Share it with us!
Want to take your love for Balinese food even further? Join our Balinese Cooking Classes!